Reviewed: May 24, 2012

great flavor!!!!! as good as Adonis. Did it on stove top & was great! Can't wait to try it on the grill!!!!!!!!

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Reviewed: May 21, 2012

Really excellent recipe! I have modified it with more garlic and spices, maybe a little more lemon or tomato from time to time, but even when made exactly as written, it is wonderful! Thanks for this recipe, it is one of my staples when we do 'middle east' night now. Oh, and one thing I want to add...use Greek yogurt! It is tangier and seems to tenderize the chicken a bit more than 'normal' yogurt. Try a little on top after cooking, as well!

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Dan Ros

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Pensacola, Florida, USA

Reviewed: May 16, 2012

Delicious and so easy! Great flavor! Made with homemade pitas, in the future might try with some tzatiki sauce too.

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Erin

Reviewed: May 9, 2012

Excellent. It tastes like the "real" thing! YUM!

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: May 5, 2012

I've made this recipe several times now, and it's always delicious - very authentic and easy! In the winter, I just broiled the chicken, mushrooms, peppers, and onions in a glass pan in the oven with the sauce, and it was very good.

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Cooking Level: Expert

Living In: Whitmore Lake, Michigan, USA

Reviewed: May 3, 2012

We really liked this. Although we generally like spicy food, the mild flavors of this marinade were delicious. I don't know that I'd identify it as "shish tawook" with my eyes closed, but it's definitely a make-again dish. We didn't have allspice, but otherwise I followed the recipe pretty closely. Really good and easy.

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DarkAngel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: May 2, 2012

This is the best chicken kabob recipe you'll ever find. It's perfect the way it is-- no need to alter a thing. My husband is a very picky Syrian who is used to the best Middle Eastern dishes (his mother is an old-fashioned arab kitchen whiz), and this is tops in his opinion. Serve it with Toum (the kind that's simply made by blending garlic cloves with drizzles of olive oil and dashes of salt-- there is one on this site if you don't have a Middle Eastern grocer who carries it fresh).

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ein

Reviewed: Apr. 20, 2012

excellent recipe. Simple but yet very flavourful. grilled it in my green egg, WOW

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kishore

Reviewed: Apr. 18, 2012

Really easy and really delicious! We LOVED it! We followed the recipe, but didn't have allspice or cardamom, so used a little ginger, coriander, and cumin instead of those. Also added a little cayenne, will probably add even more next time! We also made a little bit additional marinade and set it aside to use as a sauce of the rice we ate with it. Highly recommend this recipe!

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sadieswain

Reviewed: Apr. 14, 2012

Really good flavored marinade. We marinated overnight, and it was quite a strong flavoring on the chicken. If you wanted a more subtle flavor, perhaps closer to the four hour minimum recommended by the recipe would be good. I didn't make any changes, except no parsley and I used what I wanted to for kabob veggies (rainbow peppers, purple onion and yellow onion). Really got great reviews from all the party-goers. This also qualifies as gluten free for my MIL who has celiac. Nice!

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